Where is IFASBooks this Week?
Lake County Master Gardener Volunteer Plant Sale
Saturday, April 30
UF/IFAS Extension Lake County
Flavors of Florida
Flavors of Florida, the premier UF/IFAS tasting showcase, returns to the University of Florida campus on May 5. The popular event invites participants to sample delicious foods and beverages produced in the Sunshine State and aided by UF/IFAS research. A portion of each ticket will go directly to the Path to Pioneers program, which provides UF/IFAS research opportunities for CALS undergraduate students. Tickets are available at tinyurl.com/IFASFOF22.
The UF/IFAS Bookstore has many resources for you to savor the flavors of Florida.
Fresh market tomatoes are one of Florida’s major crops, grown on 26,000 acres and valued at $426 million annually. This book features 50 tried-and-true recipes for improving classic meals and discovering new food combinations. Add this cookbook to your collection, and savor the wonderful variety of Florida tomatoes.
Recipes include Pico de Gallo, Simple Cherry Tomato Pasta Sauce, Cajun Bloody Mary, Upside Down Tomato-Bacon Cornbread, Green Tomato Pie, and many more.
University Press of Florida
Recipes and Stories from Puerto Rico to the Deep South
When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, this book is a recipe-packed memoir of growing up Latina in the Deep South.
With stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.
Joy Sheffield Harris
Prickly Pears, Datil Peppers & Key Limes
From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe’s staple dish of sofkee, Florida’s culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida’s eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state’s festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine – all with a side of key lime pie, of course.
For more, visit ifasbooks.ifas.ufl.edu